Carrot Cream Soup

Ingredients

• 1 lb (450g) carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh parsley for garnish

Preparations

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for a few minutes until translucent.
3. Stir in the minced garlic, ground cumin, and ground ginger. Cook for another minute until fragrant.
4. Add the chopped carrots to the pot and sauté for a few minutes.
5. Pour in the vegetable broth, ensuring the carrots are covered. Bring to a boil.
6. Reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes or until the carrots are tender.
7. Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy.
8. Return the blended soup to the pot. If the soup is too thick, you can add a bit more vegetable broth.
9. Stir in the heavy cream and heat the soup gently until warmed through.
10. Season with salt and pepper to taste.
11. Serve the carrot cream soup hot, garnished with fresh parsley.

Tips

• You can adjust the consistency of the soup by adding more or less vegetable broth.
• For a dairy-free version, you can use coconut milk or a plant-based cream substitute instead of heavy cream.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 150
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 400mg
• Total Carbohydrates: 14g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 2g